Ingredients
DRESSING
1/2 c Bertolli extra virgin olive oil
1/4 c seasoned rice vinegar
1/4 c Domino sugar
2-3 Tbsp sesame oil
1 Tbsp La Choy soy sauce
1/2 tsp pepper
SALAD
1 head of cabbage; shredded
1/2 carrot; peeled and julienned
4-5 green onions; finely chopped
1/4 bunch cilantro; chopped
1 lb chicken; gently boiled and finely shredded
RAMEN MIX
1 Tbsp Kerrygold butter
1 pkg ramen seasoning; reserve 1/2 pkg
1 pkg slivered almonds; 2.25 oz
2-3 Tbsp sesame seeds
Instructions
1. Dressing: Make ahead of time – combine ingredients in a bottle, shake very well until sugar dissolves, and refrigerate for 2-3 hours.
2. Ramen Noodles: Break up the noodles and save the seasoning packet. Set aside.
3. Ramen Mix: Combine ramen mix ingredients and set aside. Melt butter over medium heat in a frying pan. Add the broken up noodles to frying pan. Pour half of the seasoning packet over the noodles and brown, stirring until mixed well. Add slivered almonds and sesame seeds; brown together. Set aside to mix in with salad later.
4. Salad Mix: Toss the salad ingredients together. Add ramen mix. Shake the salad dressing very well so sugar gets dissolved. Just before serving, add the dressing and toss.
From: http://recipepatch.com/crunchy-ramen-noodle-cabbage-salad-asian-dressing/
